A live fire grill glows at the heart of El Che, a South American–inspired steakhouse lined with glossy black marble and tile that Chicago Magazine named one of the best restaurants in the city. Chef John Manion grew up for a few years in Brazil and got into asado grilling while traveling in Argentina. Come prepared to feast on seafood platters with charred lobster tails and the party steak, a 42-ounce wagyu flap with red and green chimichurri. Those in the know also appreciate the wine list, which exclusively showcases South American makers and won a Wine Spectator Award of Excellence.